Chickadillo

Ingredients

• 1 lb boneless skinned chicken breast, cubed
• 1 medium sweet red pepper, seeded and cut into 1-inch wide strips
• 1 medium sweet green pepper, seeded and cut into 1-inch wide strips
• 1 medium yellow onion, chopped
• 1 (14 1/2 ounce) can tomatoes (reserve liquid)
• 1 cup pimento stuffed olive, drained
• 1 (16 ounce) can garbanzo beans
• 3/4 cup golden raisin
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon oregano
• 2 cloves garlic, minced
• 3 teaspoons corn oil
• 2 tablespoons unsalted butter
• 1 tablespoon ground cumin
• 1 tablespoon rice vinegar

Directions

1. 1

   Melt 1 tablespoon unsalted butter in a large pan over medium heat.

2. 2

   Add cumin and garlic and sauté until translucent (about 3 minutes).

3. 3

   Add chicken and sauté 4 to 5 minutes; remove chicken and set aside.

4. 4

   Wash the pan and return to stove over medium heat add oil and oregano – sauté for one minute.

5. 5

   Add peppers and onion; cook until translucent (about 5 minutes).

6. 6

   Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste.

7. 7

   Reduce heat and simmer for 20 to 25 minutes.

8. 8

   Return chicken for the last 4 to 5 minutes of cooking time.

9. 9

   Then add drained garbanzo beans.

10. 10

    Heat thoroughly.

11. 11

    Serve over rice.